Welcome to my smoking meats recipes
site. Visit my recipe list for the complete list of smoked
foods. My smoked meats recipes will be changing indefinitely
as I plan to improve existing recipes and add new ones on a
continual basis. Whether you are new to smoking meats or you
are a seasoned veteran, I hope to provide a little something
for everyone. All recipes within this site will contain
detailed preparation instructions and video shot in HD to
clearly demonstrate the specific tips and techniques I used
to smoke the meats. Be sure and stop in frequently and
browse the smoking meats recipes. All new recipes will be
tagged with “New Smoke” labels so you can quickly navigate
to the recipes of interest. Remember… Cooking times will
vary so always use a thermometer.

Good luck on your next smoke and feel
free to email me with any feed back or smoking meats related
questions you may have. “Smoke it and they will come!”

Easy and amazing results! Let's
get started by selecting the
ham. I choose to buy smaller cut
and sliced pre cooked hams.

Once you have your ham, coat
it with yellow mustard. Then
shake on McCormick's sweet &
Smokey dry rub. Make sure to hit
the sides and bottom as well.

Once the rub is on then rub
in some brown sugar. Again on
top, sides and bottom. If you
have a sliced ham as the one in
the photos to the right, it
helps to insert toothpicks to
help hold it together.

Place hams into the smoker @
230 degrees. Mix 1/2 cup of hot
apple juice and 1/4 cup of honey
to make the Honey Glaze. Once
the ham reaches 140 degrees
start mopping it with the honey
glaze every 30 minutes. This is
a good time to mix up some
cornbread mix. Dump a 1/8 cup of
honey in the cornbread mix and
use butter instead of oil. It
will rock! Also add some bell
pepper and Jalapenos to the
grill. Smoke until the internal
temperature reaches 150 degrees.
Pull ham and peppers from
the smoker. Let ham stand for 15
minutes.